Torshi Pickled turnips
Turnips pickled pink with vinegar and harissa. Sharp, crunchy, and on the table beside almost everything.
Serves 8 · 20 min
Per portion (129 g)
| Calories | 37 kcal |
|---|---|
| Protein | 1.1 g |
| Carbohydrates | 6.4 g |
| Fat | 0.2 g |
| Saturated fat | 0 g |
| Sugars | 4.8 g |
| Fibre | 2.6 g |
| Sodium | 482.4 mg |
Counted from the recipe. Real portions vary with the cook.
Ingredients
- 1 kg, sliced turnips
- 2 carrots (optional)
- 300 ml vinegar (optional)
- 1 mgharfa kbira harissa
- 4 cloves garlic
- 300 ml water (optional)
Method
- Slice the turnips thinly and salt them for an hour, then drain.
- Pack into a jar with the garlic.
- Mix vinegar, water and harissa and pour over to cover.
- Seal and leave three or four days before opening.